The truly pedantic way is:

• Coffee by volume not weight. It’s particularly noticeable with espresso. Obviously ridiculous to do irl because it means doing the penny test each time
• Grind level needs adjusting throughout the day as humidity and temperature impact consistency. Also unless you freezing exactly one portion your beans off gas a little bit more each day, even in an air tight container as its not actually air tight
• Temperature ramp should be considered and if you need to preheat everything or not to impact it. You want a slight downward temperature ramp to avoid over extraction at the end to reduce astringent and bitter flavours

Obviously over the top for vast majority and pointless if you making dark roast beans, although over extraction with them is pretty rank. However if you have some expensive light roast then it can make a noticeable difference. Is that worth it to you? Who cares, how you like your coffee is how you like it, i don’t even do the above